Description
Creamy Marry Me Chicken Soup is a luscious, comforting meal featuring tender seared chicken simmered in a savory broth enriched with sun-dried tomatoes, garlic, and fresh herbs. Finished with heavy cream and Parmesan cheese, this rich and creamy soup is perfect for cozy dinners and promises to delight your taste buds with every spoonful.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1-2 tablespoons olive oil, divided
Soup Base
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred) plus 1 tablespoon oil from the jar
- 3 tablespoons all-purpose flour
- 4 cups high-quality, low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
Cream & Garnishes
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- Fresh basil or parsley, for garnish
- Optional: 1 cup fresh spinach or finely chopped kale
Instructions
- Prepare and Sear Chicken: Pat the chicken thighs or breasts dry with paper towels. Season generously with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown, not fully cooked through. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add a splash of olive oil if needed. Add chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and chopped sun-dried tomatoes with their oil. Cook 1-2 minutes until garlic is fragrant.
- Create Roux: Sprinkle the flour over the cooked aromatics. Stir constantly for about 1 minute to cook out the raw flour taste and begin thickening the base.
- Add Broth and Seasonings: Slowly whisk in the chicken broth to prevent lumps and dissolve the flour fully. Stir in dried Italian seasoning and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return the seared chicken to the pot, submerging mostly in liquid. Cover, reduce heat to low, and simmer for 15-20 minutes until the chicken is cooked through and tender enough to shred.
- Shred Chicken: Remove chicken onto a cutting board. Use two forks to shred into bite-sized pieces. Set aside.
- Add Cream and Cheese: Increase heat to a gentle simmer. Slowly whisk in heavy cream and grated Parmesan until fully incorporated and creamy. Adjust seasoning with salt and pepper. If using, stir in fresh spinach or kale and let wilt for 1-2 minutes.
- Combine and Serve: Return shredded chicken to the pot and stir to combine. Heat through for a minute or two. Ladle soup into bowls and garnish with extra Parmesan and fresh basil or parsley. Serve hot and enjoy!
Notes
- Use chicken thighs for juicier, more flavorful meat, but breasts work fine too.
- Sun-dried tomatoes packed in oil add richness; if using dry, rehydrate and add some olive oil to compensate.
- Adjust red pepper flakes to control the soup’s heat level.
- Fresh spinach or kale adds nutrition and color but is optional.
- For a thicker soup, increase the flour slightly, but be sure to cook it to avoid a raw flour taste.
- Use freshly grated Parmesan for best melting and flavor.
- This soup reheats well and tastes even better the next day.
